A few weeks ago I woke up with a strong craving for Buffalo hot wings and instead of going out to satisfy my craving, I decided to have a go at making them myself. I shared a few pictures on social media and was asked how I made them. My recipe is made up of bits I cherry-picked from different recipes online and the end result was delicious!
- 1kg chicken wings split into drums and drumettes
- 2 tablespoons baking powder
- 1 tablespoon garlic granules
- 1 tablespoon cayenne pepper (omit if you don't want your wings too spicy)
- 1 teaspoon salt
- ½ cup butter
- ½ cup Frank's Hot Sauce (or any other brand of hot sauce)
- 150ml sour cream
- 65g blue cheese
- Pat the chicken wings dry and remove all excess moisture
- In a sealable bag, add the baking powder, garlic granules, cayenne pepper and salt
- Add the chicken wings and make sure the bag is properly sealed. Shake bag to coat the wings
- Once coated, shake off any excess seasoning and lay onto a a tray big enough to fit into the fridge
- Refrigerate for up to 8 hours
- Just before the wings are ready to come out of the fridge, melt the butter in a small saucepan and add the Hot Sauce. Make sure the liquid is well mixed.
- Remove the wings from the fridge then dip each wing into the butter and hot sauce mixture
- Lay onto a tray with a wire rack.
- Bake in a preheated oven at 200 for 45 minutes, turning half way through to ensure both sides get nice and crispy
- Make the blue cheese dip by crumbling cheese into the sour cream and adding a finely grated glove of garlic (keep tasting for your preferred amount of garlic)
- Once the wings are ready, take them out of the oven and if you'd like them spicier add more of the hot sauce directly from the bottle. Otherwise, let them cool slightly and enjoy!
I hope you enjoy this receipe, please leave me some feedback in the comments below.
Until we eat again!